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Blueberry compote served with Yogurt 藍苺醬(蜜餞)

Fruit Compote is tasty, versatile and easy to make.

A healthy recipe. Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days or store it in the freezer for a month.

You can use different kind of fruits to make compote, especially those are in season. Or use the frozen one, that is fine.

Sugar. TheSugar quantity is quite personal, it just suit your taste. Or you can be a bit luxury, add the vanilla sugar, it will give a nice flavour to your fruit compote.

Vanilla sugar is made by adding a vanilla pod to a jar of sugar, it could be a used vanilla pod, storing it with the pod in the jar. Over time the sugar picks up the flavour of the vanilla and using this type of sugar infuse a delicate taste when it is used in to make custard or with fruit.

This year I saw lots of fresh blueberries in the market and the price has gone down a little, so I decide it to make some blueberry compote to serve with my home made yogurt to suit my low GI diet.

Blueberry Compote:

Ingredients:

Blueberry

Sugar

Lemon juice

I didn’t put the quantity of the ingredients, so you can put no matter how much you like, just suit your taste, will do the good.

Method:

Place the clean blueberries in the saucepan with a gentle heat on the hob. If you use the other fruit does not have high water content, you may need to put a small amount of water in.

Simmer the fruit in the saucepan until the fruit starts to soften; stir gently all the time so that the fruit does not stick to the pan, careful not to let it burn.

Now, add the lemon juice and sugar, no matter the white sugar or brown sugar but not the molasses, the lemon juice give the sharpness, only put a small amount sugar and test it first.

Once the fruit has softened and not too mushy, it is done. Remove from the heat and let it cool down.

Pour in a sterilized clean jar, and store in the fridge or in the freezer.

You can served with your home made yogurt, ice cream, custard, rice pudding or sponge cake or even on your toast instead of the jam.